Can You Eat Dark Avocado
An avocado having brown or dark spots all over means that it’s ripe and is safe for consumption. Though the dark parts of the bright green avocado might taste a bit bitter or lack the usual creaminess. But if the taste has completely changed and the whole flesh is dark, discard it immediately.
Avocados vary in color from light green to dark purplish-brown, although they are usually darker when ripe, which means that if you choose a brown avocado, it’s probably already ripe. If you cut an avocado and it’s light green on the inside and dark purplish-brown on the outside, chances are it’s large or tough on the inside. The color of the skin also usually indicates what you can expect inside: If your avocado is a deep purplish-brown, it most likely has a soft, creamy interior.
But don’t worry if you notice dark purplish-brown or brown spots — these could be signs of ripe or overripe avocados (depending on your preference). You should also make sure there are no dark purple spots or bruises around the skin of the avocado – these are signs of an avocado that is overripe or damaged and not safe to eat.
If you have an avocado that shows signs of mold, such as dark brown spots, spores, and a musty or moldy smell, discard the fruit immediately. You should also avoid breathing in the smell of moldy avocados, as mold spores can cause breathing problems.
You should not buy an avocado with mold on the outside, because the mold can get into the flesh and cause rotting. Brown and mushy avocados should be thrown away not only because they will make your guacamole or sandwich soggy, but also because the avocado will rot. Avocados have a mild flavor and ripen quickly after harvest, so it’s important to keep them from rotting.
You can reduce waste by keeping an eye on your avocado and storing it in the refrigerator to slow down the ripening process. Avocados may have to be left for a few days to oxidize before they become horrible and inedible. Towards the end of the season, when the avocado begins to overripe due to its high oil content, brown spots may also appear on it.
|Things to Check||Steps|
|Color||Ripe avocados have dark green to nearly black skin|
|Texture||Have skin with a bumpy texture|
|Tenderness||Should yield to gentle pressure without the mushy parts|
The Hass avocado, the world’s most popular variety, has a skin that changes color as the Hass avocado matures, from unripe green to dark greenish brown when ripe. Ripe Hass avocados have a dark green skin on the outside, unlike less ripe fruits that are a lighter shade of green. Other avocado varieties, such as Fuerte and Zutano, retain the bright green skin color of other avocado varieties on the outer shell.
When cut open, a ripe avocado will have darker yellow or brown flesh inside the fruit. If you cut open a very ripe avocado, it will have dark spots inside, and it will be soft and mushy with a strange smell. A rotten avocado will bruise when squeezed, and the flesh may be slightly darker with brown spots that can be cut off.
Keep in mind that brown spots don’t always indicate spoiled avocados, so if the smell and taste are okay, you can eat those with dark spots on them. Very dark, almost black skin can mean the avocado has gone bad, so if you notice a very dark A, check it out with a squeeze test. The rest of the avocados are still fine, although you might want to try the area with the little brown lines we covered in the previous article.
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The brown color alone indicates that the flesh is starting to decompose, but that doesn’t mean the avocado can no longer be eaten. Brown spots should not usually indicate any problem with the avocado, although if your avocado has also become soft or slimy, it should no longer be eaten. If your avocado has no visible damage on the outside but has many small brown spots on the inside when you open it, you may be very confused.
If your avocado has streaks or lines of dark roots, it could be infested with a parasite or fungus, notes the University of California. As an avocado begins to overripe, it may develop brown spots or streaks, black dots, or a fibrous texture.
Once an avocado is cut open, the soft flesh is at risk of oxidation, giving it an unsightly brown color. Mix the avocado pulp with a little lemon juice before wrapping it in clingfilm to keep the sliced avocado’s pale green color.
Avocados should be eaten as soon as possible after being cut or purchased, but if the avocado has brown spots and you want to preserve it for later use, store it separately in plastic wrap. You can scrape off the top brown surface of the oxidized avocado and keep the rest of the pale green.
As previously mentioned, browning is a common problem with many fresh fruits, including avocados, where the outer skin is covered in black spots that look like bruises or rotting flesh, but this usually doesn’t have a detrimental effect on what’s in it, so you don’t care. You can enjoy an avocado even if it has dark spots on its surface. If you cut open an avocado and the flesh is almost black and grey, this is a clear sign that the fruit is rotten. An avocado with a discolored outer skin with blurry spots indicates that the avocado is moldy. Even a fungus called anthracnose doesn’t affect the taste or quality of the fruit inside, so it’s still safe to eat brown-spotted avocados after removing the affected parts from the skin.
Next, you should check for soft, bruised skin or dry, shriveled rinds to determine if other avocado varieties are overripe. By smell, taste, touch, and visual inspection, you can determine if an avocado has gone bad. Experts suggest that it’s easy to tell if an avocado is ripe or rotten by looking at the area under the stem. Buying avocados from the store is not recommended to check the quality of the avocados.
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In other words, if the stalk is gone and brown is visible underneath, that’s enough to leave the avocado in the store. If you’ve already bought an avocado and aren’t sure about it now, it’s a good idea to do the stem trick before you eat it. Other avocado varieties such as Bacon, Fuerte, Gwen, Pinkerton, Reed, and Zutano retain their green color when ripe.
Is Overripe Avocado Bad to Consume?
There is no benefit to eating rotten or overripe avocado. But at a certain point, if some avocado with a mushy inside for slicing is still acceptable, eat it. If you notice any dark spots, you can cut away. You can add it to your salad or smoothies if it tastes fine.
Is it ok to eat brownish avocado?
Although it may not be as appetizing as before, brown avocados are absolutely fine to eat and still retain their healthy qualities. Avocado flesh, like the flesh of bananas or apples, will react to the oxygen in the air and begin to turn brown as chemical compounds oxidize (per Scientific American).
Are avocados bad when they turn black?
The tissue ought to be a light green tone. In the event that the tissue is dark or brown, the avocado ought not be eaten. Assuming there is some minor swelling as little, disconnected areas of earthy colored staining, the avocado is alright to eat. Taste the avocado.